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Method

Heat oven to 180C/160C fan/gas 4. Line 2 muffin tins with 16 paper muffin cases. Whisk together 175ml boiling water with the cocoa powder in a medium-sized bowl until smooth. Allow the mixture to cool until it reaches room temperature (put it in the freezer to speed it up), then whisk it with the eggs and vanilla.

In an electric mixer, combine the flour, salt, bicarbonate of soda and sugar. Mix on a low speed for 30 secs, then add one-third of the cocoa liquid and softened butter. Keep mixing on a low speed, then turn up to medium high and beat for 1 min. Add the remaining liquid in 3 batches, beating each one
for 30 secs. Scrape the sides and bottom of the bowl with a spatula and mix one more time. Fill the cupcake liners three-quarters full and bake for 20 mins, then remove and let them cool in the tin.

To make the frosting, beat the butter and cream cheese for 2-3 mins until creamy, then add the vanilla. While still mixing, pour in the sugar in 4 batches, beating each time to fully combine. Beat for a further min, then chill for 2 hrs.

Swirl the frosting over the cooled cupcakes and decorate with silver balls or whatever you like.

I didn't make the frosting but the cupcakes were to die for! Amazing taste and stayed moist for several days in an airtight container. They also smelled unbelievable! Two questions- could you use milk instead of water? And do these freeze well (without frosting)?

Using my Tefal cupcake tray, I only got 12 cupcakes out of this, but what magical things they were! Have been flooded for requests so will be making another batch this week. Thanks BBC.

lovely light fluffy cakes, one of the best tasting chocolate cake recipes i've ever tried. However, they did sink in the middle severely. Luckily you couldnt tell once id put the icing on. After reading other reviews here about the icing i used my own frosting recipe. Will definitely make again but will perhaps turn the heat down a bit to try and prevent sinking.

The sponge mixture on its own is simply glorious. Coupled with the frosting these are extremely moreish. I will use this sponge method whenever I make a chocolate sponge, it is so soft and just melts in your mouth. Yummy!

Well I just the icing out the fridge after over two hours and it's still as runny as hell! Gonna have to make an alternative icing using just double cream and icing sugar as that should hold together better. Really really disappointed with the icing, feel like I just wasted the ingredients. As the for the cake itself, it's absolutely gorgeous!

My daughter and I made this cupcakes for her teacher and the little cakes came out lovely. The sponge was very light and they weren't too rich. However, the cream cheese topping was really runny even though we followed the recipe.

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